THIS is the BEST pot roast I have ever had, hands down, bar none.
4-5 lb. pot roast
2 cans of low sodium, low fat cream of mushroom soup
1 small onion, chopped into large pieces
1 1/4 cup of low sodium beef broth
2 cups of fresh mushrooms, rinsed
salt (I go easy on the salt since there is soup and broth in this recipe)
pepper
garlic powder
flour
olive oil
Heat olive oil in a large skillet. While the oil is heating, put about 4 TB. of flour into a Ziploc bag. Place the roast into the bag with the flour and toss to coat. Put the roast into the skillet. Sprinkle with salt, pepper, and garlic powder to your taste preference, turning and seasoning as each side browns. In a corner of the skillet, tuck in the onions. Brown the roast and soften the onions.
While the roast and onions are cooking in the skillet, spray a Crock Pot with non-stick cooking spray. In the Crock Pot, whisk together the soup and broth. Stir in the mushrooms.
When the roast is browned, place it in the Crock Pot. Spoon the onions around the roast. Then, spoon some of the soup mixture on top of the roast. Cook on high for about 6 hours, then turn to low for about 2 hours.
I serve this with mashed potatoes and a vegetable. If there is leftover roast, I turn it into beef stew.
